Okay, I am about to get real serious, because I’m about to share my favorite dessert with you. That dessert, is tiramisu. Maybe it’s my Italian ancestors shining through, encouraging me to continue the tradition of tiramisu, holding it close to my heart. I’m extremely proud of this recipe because it’s one I’ve created from scratch. I know you’re going to love it. Oh, and I am transforming this classic trifle into a cake, because I can and cakes are fun!
Vanilla Genoise: yields 1- 6″ cake round
- 3 tbsp. butter, softened at room temp
- 1/3 cup vegetable oil
- 1 cup sugar, divided in half and separated
- 1 & 1/2 tsp. vanilla extract
- 1 & 1/3 cup + 1 tbsp. all purpose flour
- 1 & 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup whole milk
- 3 egg whites, in a separate bowl
- In a kitchen aid with the whip attachment or in a large bowl with a hand mixer, place your egg whites in the bowl, ensuring no yolk slips in.
- On medium speed, start whipping your egg whites until they start to foam.
- Slowly add in 1/2 cup of sugar.
- Once all of the sugar is incorporated, mix on high speed until stiff peaks form (about 3-4 minutes).
- Once egg whites are at stiff peak stage, reserve in a separate bowl and set to the side at room temperature.
- Here is a link explaining stiff (firm) peak stage for you beginners! https://www.finecooking.com/article/whipping-to-soft-medium-and-firm-peaks
- In the kitchen aid with the paddle attachment, place your butter, and other 1/2 cup of sugar in the bowl. Mix on medium speed to cream together.
- Mix together the vegetable oil and vanilla in a pitcher and slowly drizzle it in the sides of the bowl. Scraping down the sides and bottom to ensure the mixture is cohesive.
- Turn the mixer off, add in the flour, baking powder, and salt. Turn mixer on low and slowly add in the milk. Once all of the milk is in, turn on medium speed for 10 seconds, then turn the mixer off.
- Remove the bowl from the kitchenaid. With a rubber spatula, fold the egg whites into the batter, scraping around the edge and then folding it into the center. Tip: it is important to fold and not “mix” the egg whites in. You want to preserve the volume of the egg whites so your cake rises fully.
- Once the egg whites are folded in, scrape batter into a sprayed and parchment lined baking pan.
- Bake at 350 degrees for 15 minutes, cover the cake with foil, then bake for an additional 25 minutes. Cake is done when a toothpick inserted into the center comes out clean.
- Set cake aside and let cool completely before cutting and layering.
Mascarpone Whipped Cream Frosting
- 2 cups mascarpone
- 2 tsp. vanilla extract
- 2 cups powdered sugar
- 1/2 cup heavy cream
- In a kitchen aid with the paddle attachment, paddle the mascarpone and vanilla extract on low for 2 minutes.
- Turn the mixer off, scrape down the sides of the bowl and add in the powdered sugar.
- Mix on low speed until sugar is incorporated, then mix on medium-low (speed 3) for about 5 minutes, turning the mixer off about half way through to scrape down the sides of the bowl.
- After the 5 minutes, turn the mixer on low and slowly add in the heavy cream, dripping it in a steady, slow stream down the inside of the bowl.
- Mix on low until frosting is smooth and spreadable. *You may want to add 1-2 tbsp. of heavy cream if you prefer your frosting a bit loser. Tip: don’t turn the mixer on high at any point when making the frosting. If you turn the mixer on high you will create air bubbles that will linger in the frosting. The air bubbles will create an uneven look and make decorating more difficult.
Slicing and decorating the cake:
- Brew the espresso or dark roast coffee. Let cool slightly.
- Using a sharp, serrated knife, cut about 1/4″ off the top of the cake. Then slice the cake into 3 even layers.
- With a pastry brush, soak the coffee into the cake layers, making sure the entire surface each layer is soaked evenly and thoroughly.
3. Set the bottom layer on your serving platter or cake stand. Take about 3/4 cup of the mascarpone whipped cream, and spread over the surface of the layer. Allow the frosting to hang over the edges a bit.
4. Dust with cocoa powder, then add the second layer and frost with 3/4 cup of mascarpone whipped cream.
5. Continue this process until all of your layers are on the cake.
6. Once all of the layers are on the cake, with an offset spatula, spread little bits of frosting around the sides of the cake. With a large spatula or bench knife, hold the edge firmly to the cake and slowly turn the cake pan, wiping away excess frosting to create a smooth coating. You may have to repeat this process two or three times to completely smooth your edges. (Or go rustic style and frost how you are comfortable doing so)!
7. Using a sifter, coat the top of the cake with dutch cocoa powder. Garnish, take pictures, document, slice and enjoy!
The cake is fluffy and delicate, like a cloud of vanilla. Soaked with dark roast coffee, it melts in your mouth. The acidity and bitterness of the coffee cuts through the decadent sweetness of the mascarpone, with the intense chocolate rounding out the flavors into a velvety finish. It’s creamy, it’s smooth, it’s classy. It’s the best.
Thank you so much for visiting my page. You showing up and reading my recipes means more than I can express. It would mean so much if you liked and shared this post. For video content on decorating this cake, check out my instagram page! There’s a link at the bottom of my page. I hope you all have the most beautiful day! Cheers!